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Easter Nest Coconut & Lime Cupcakes

  • Cooking time25 minutes
  • Prep time45 minutes
  • Servings12 portions
recipe image Easter Nest Coconut & Lime Cupcakes


  • 165g Stork tub
  • 165g caster sugar
  • 3 eggs, large
  • 165g self raising flour
  • 50g dessicated coconut
  • Zest and juice of 1 lime
  • 2 tbsps milk – whole milk
  • 80g cornflakes
  • 25g dessicated coconut
  • 125g white chocolate, melted
  • Green Jelly beans (100 g)
  • Shards of toasted coconut
  • Zest of 1 lime

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Line a muffin tin with 12 lime green paper cases.
  2. In a large bowl beat together the cupcake ingredients; Stork, sugar, eggs, self-raising flour, coconut, lime zest and juice and milk until evenly combined.
  3. Divide the mixture between the cases and bake in the oven for 25 minutes until golden and springy to the touch.
  4. Transfer to a wire rack and allow to cool completely.
  5. In a bowl combine the cornflakes and coconut. Add the melted white chocolate and stir well.
  6. Top each cupcake with the mixture to form the nests.
  7. Fill with the jelly beans, top with the toasted shards of coconut and sprinkle with lime zest. Serve.